Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried
i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the oppsite
Best Answer
There isn't one.
The only reliable way to determine doneness of a chicken breast is to use a thermometer. If you didn't have a thermometer then you would have to cut open the breast to confirm. Outside of those the only other method is experience. e.g. knowing that it takes 5 minutes per side to cook a breast of X size, in Y pan, on Z stove, at M heat.
Given that you own a thermometer, it's kind of silly to ask for another way. Use it.
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How do you tell when pan fried chicken breast is done?
Place chicken breasts in hot pan and cook for 6-8 minutes, until golden brown on the first side. Flip chicken breasts and cook an additional 6-8 minutes, until a meat thermometer reads 165 degrees F in the thickest part of the chicken.How do I make sure chicken is fully cooked when frying?
Don't be afraid to break the chicken's crust to take the meat's internal temperature; it should read 165 degrees.How do you know when the chicken is done frying?
Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout.Can you pan fry chicken breast?
Chicken breast is the most commonly used cut of chicken in the domestic kitchen and pan-frying is the best way to get a gloriously crisp and golden skin. If your chicken is skinless, use the same method as you will skin achieve a nice golden colour. Baste with butter to help keep moist and add richness.More answers regarding which non penetrating method is recommended to check chicken breasts for done-ness when pan fried
Answer 2
You can work on learning the finger test, but during your first experiments, I would cross-check this with your thermometer to make sure you know what it feels like.
Personally I prefer to only trust a thermometer, as then I can be absolutely sure (within the margin of error for the device) that my food contains no living harmful bacteria to hurt anyone I am serving.
Answer 3
I do it restaurant style. I sear it nice and golden on one side, flip, sear a minute or two on the other, and then bung into a 350 degree oven. 12-14 minutes and it's done. (Obviously you can only do this if you have oven-safe frying pans). No need for thermometers, maybe a quick poke to double check.
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